Duties:
 
Responsible for mentoring and leading the kitchen team
Coaching & mentoring and training junior staff
Daily meal planning
Producing innovative 5* dining experiences
Quality control
Continually maintain highest standards of hygiene
Regular updates of menus and food offering to ensure variety and balance of food offering
Supplier management and effective stock / purchasing strategy to ensure maximisation of profit
Conduct performance reviews of direct reports
Any other duties that may be required
 
Requirements:
 
Grade 12
Formal qualification
At least 2 – 4 years as a Senior / Head or Executive Chef at a 5* hotel / lodge
Creative and expert culinary ability
Attention to detail
Leadership abilities
Creative & passionate about foods
Excellent attention to detail, initiative & interpersonal skills
Training & development skills
Excellent communication skills – both written & verbal

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